Sanitary Utensils and Consumer Products

ABSTRACT

The invention involves the incorporation and enablement of elements that are incorporated into a consumer product that provide necessary balance, placement, positioning, shape, contour, and geometry that prevent a portion of the product from touching or contacting a surface on which the product is placed. The elements can be readily integrated into high-volume consumable products to increase utility, function and features of the consumable product at minimal incremental cost and adjustment to production and manufacturing processes. The invention further reports processes and compositions that enable consumable products with differentiating features, which products would otherwise be deficient for their intended use and application.

CROSS-REFERENCE To RELATED APPLICATIONS

Pursuant to 35 U.S.C. § 119(e), this application claims priority to thefiling date of U.S. Provisional Application Ser. No. 62/414,577 filed onOct. 28, 2016; the disclosure of which application is hereinincorporated by reference.

INTRODUCTION

Utensils for manipulating food are relatively well-known and typicallyinclude a fork, spoon, knife, spork or other utensil that are employedto manipulate food or for another useful purpose. Food utensils aretypically utilized to avoid direct contact between the food and theuser's hand, thereby preventing the user's hands from becoming soiled bythe food or transmitting germs or other elements from the hand to thefood.

SUMMARY

Sanitary consumable functional and value-added elements are integratedinto, laboratory, medical, dental, oral, commercial, quality control,food service, food and beverage utensils such as spoons, baby spoons,knives, forks, sporks (spoon-forks), chopsticks, beverage stoppers,stirrers, straws, thermometers, measuring devices, oral care tools,tooth brushes and other consumable consumer products, such thatplacement of products on a surface preserves the sanitary nature of theproduct prior to, intermittently, and use. Structural elements describedherein at least reduce, if not inhibit or prevent, the contamination ofproduct elements that come in contact with the mouth, food and/or abeverage during use, thus at least reducing, if not inhibiting orpreventing the transfer of contaminating matter, micro-organisms,bacteria, viruses, dirt, chemicals, or other substances from a surfacetouched by the utensil.

The invention enables affordable consumable products that are convenientto use with multi-functional elements that are integrated into aconsumer products providing safety and sanitation, manufacturability,physical balance, practical shape for nested packaging and handling,ease-of-use and geometry that prevent critical portions of the productfrom touching or contacting a surface the product is placed on. Publicsafety and sanitation is a major issue in food and other services.Bacterial transfer from table, counter tops, and food serving surfacescan be sigificantly mitigated utilizing the invention described below.Furthermore, reduction in food transfer from a serving utensil to asurface can be equally reduced. Further, shape directed elementsdirectly integrate both sanitary and ease-of-use features into theproducts containing them. Elements can be readily incorporated intohigh-volume consumable products to increase utility, function andfeatures of the consumable product at minimal incremental cost andadjustment to production and manufacturing processes. The inventionfurther reports processes and compositions that enable products withdifferentiating features which product would otherwise be deficient fortheir intended use and application.

Aspects of the invention include utensils, such as eating utensils,having a proximal end, a distal end and a connecter between the proximalend and distal end, where the utensil is configured such that the distalend is elevated above a surface of a planar substrate when one or moreof the proximal end and the connector is in contact with the surface ofthe planar substrate. In some instances, the utensil is an eatingutensil having a working end and a handle, where the working end andhandle are joined to each other by an integrated curvilinear connectorthat is configured to raise the working end above a planar surface of asupport when the eating utensil is placed on the planar surface. Aspectsof the invention further include methods of making and using theutensils and consummable products.

BRIEF DESCRIPTION OF THE FIGURES

FIGS. 1A to 10 provide different views of a spoon according anembodiment of the invention. FIGS. 1D to 1F provide different views of aspoon according to an embodiment of the invention having an invertedelevated connector.

FIG. 2 provides an angled top view of a knife according an embodiment ofthe invention.

FIGS. 3A and 3B provide different views of a fork according anembodiment of the invention.

FIGS. 4A to 4C provide angle top, bottom and side views, respectively,of a spoon having a contoured handle, according to any embodiment of theinvention.

FIG. 5A provides a view of six spoons as shown in FIGS. 4A to 4Carranged in a nested configuration. FIG. 5B provides a view of fourspoons as shown in FIGS. 1D to 1E in a nested configuration.

FIG. 6 provides a view of a spoon that includes a wide handle and widelevitating connector for stabilization.

FIG. 7 provides view of a spoon having an elevating connector positionedat the proximal end of a spoon.

FIGS. 8A and 8B provide views of utensils having a living hingeelevating connector.

FIG. 9 provides a view of a metallized fork according to an embodimentof the invention.

FIG. 10 provides an illustration of a coffee stirrer utensil accordingto an embodiment of the invention.

FIGS. 11A to 11D provide different views of a utensil having both spoonand knife functionalities, in accordance with an embodiment of theinvention.

DETAILED DESCRIPTION

The invention involves the incorporation and enablement of multipleinteractive elements into high-volume consumable products to increaseutility, function and features of the consumable product at minimalincremental cost and adjustment to production and manufacturingprocesses. The invention further reports processes and compositions thatenable consumable products with differentiating features which productwould otherwise be deficient for their intended use and application.Aspects of the invention include utensils, such as eating utensils,having a proximal end, a distal end and a connecter between the proximalend and distal end, where the utensil is configured such that the distalend is elevated above a surface of a planar substrate when one or moreof the proximal end and the connector is in contact with the surface ofthe planar substrate. In some instances, the utensil is an eatingutensil having a working end and a handle, where the working end andhandle are joined to each other by an integrated curvilinear connectorthat is configured to raise the working end above a planar surface of asupport when the eating utensil is placed on the planar surface. Aspectsof the invention further include methods of making and using theutensils and consummable products.

Before the present invention is described in greater detail, it is to beunderstood that this invention is not limited to particular embodimentsdescribed, as such may, of course, vary. It is also to be understoodthat the terminology used herein is for the purpose of describingparticular embodiments only, and is not intended to be limiting, sincethe scope of the present invention will be limited only by the appendedclaims.

Where a range of values is provided, it is understood that eachintervening value, to the tenth of the unit of the lower limit unlessthe context clearly dictates otherwise, between the upper and lowerlimit of that range and any other stated or intervening value in thatstated range, is encompassed within the invention. The upper and lowerlimits of these smaller ranges may independently be included in thesmaller ranges and are also encompassed within the invention, subject toany specifically excluded limit in the stated range. Where the statedrange includes one or both of the limits ranges excluding either or bothof those included limits are also included in the invention.

Certain ranges are presented herein with numerical values being precededby the term “about.” The term “about” is used herein to provide literalsupport for the exact number that it precedes, as well as a number thatis near to or approximately the number that the term precedes. Indetermining whether a number is near to or approximately a specificallyrecited number, the near or approximating unrecited number may be anumber, which, in the context in which it is presented, provides thesubstantial equivalent of the specifically recited number.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which this invention belongs. Although any methods andmaterials similar or equivalent to those described herein can also beused in the practice or testing of the present invention, representativeillustrative methods and materials are now described.

All publications and patents cited in this specification are hereinincorporated by reference as if each individual publication or patentwere specifically and individually indicated to be incorporated byreference and are incorporated herein by reference to disclose anddescribe the methods and/or materials in connection with which thepublications are cited. The citation of any publication is for itsdisclosure prior to the filing date and should not be construed as anadmission that the present invention is not entitled to antedate suchpublication by virtue of prior invention. Further, the dates ofpublication provided may be different from the actual publication dateswhich may need to be independently confirmed.

It is noted that, as used herein and in the appended claims, thesingular forms “a”, “an”, and “the” include plural referents unless thecontext clearly dictates otherwise. It is further noted that the claimsmay be drafted to exclude any optional element. As such, this statementis intended to serve as antecedent basis for use of such exclusiveterminology as “solely,” “only” and the like in connection with therecitation of claim elements, or use of a “negative” limitation.

As will be apparent to those of skill in the art upon reading thisdisclosure, each of the individual embodiments described and illustratedherein has discrete components and features which may be readilyseparated from or combined with the features of any of the other severalembodiments without departing from the scope or spirit of the presentinvention. Any recited method can be carried out in the order of eventsrecited or in any other order which is logically possible.

Described herein is the incorporation and enablement of sanitaryelevating-levitating elements into high-volume consumable products, suchas utensils, to increase utility, function and features of theconsumable products, in some instances at no incremental cost andadjustment to production and manufacturing processes. The inventionfurther reports processes and compositions that enable consumableproducts with differentiating features which products would otherwise bedeficient for their intended use and application.

Sanitary consumable functional and value-added elements are integratedinto, laboratory, medical, dental, oral, commercial, quality control,food service, food and beverage utensils such as spoons, baby spoons,knives, forks, sporks (spoon-forks), chopsticks, beverage stoppers,stirrers, straws, thermometers, measuring devices, oral care tools,tooth brushes and other consumable consumer products, such thatplacement of products on a surface preserves the sanitary nature of theproduct prior to, intermittently, and use. Structural elements describedherein at least reduce, if not inhibit or prevent the contamination ofproduct features that come in contact with the mouth, food and/or abeverage during use, thus at least reducing, if not inhibiting orpreventing the transfer of contaminating matter, micro-organisms,bacteria, viruses, dirt, chemicals, or other substances from a surfacewith which the product has been contacted.

The invention enables affordable consumable products that are convenientto use with multi-functional elements that are integrated into aconsumer products providing safety and sanitation, manufacturability,physical balance, practical shape for nested packaging and handling,ease-of-use and geometry that prevent critical portions of the productfrom touching or contacting a surface the product is placed on. Publicsafety and sanitation is a major issue in food and other services.Pathogen, e.g., bacterial and/or viral, transfer from table, countertops, and food serving surfaces can be sigificantly mitigated utilizingthe invention described below. Furthermore, reduction in food transferfrom a serving utensil to a surface can be equally reduced. Further,shape directed elements directly integrate both sanitary and ease-of-usefeatures into the products containing them. Elements can be readilyincorporated into high-volume consumable products to increase utility,function and features of the consumable product at minimal incrementalcost and adjustment to production and manufacturing processes. Theinvention further reports processes and compositions that enableproducts with differentiating features which product would otherwise bedeficient for their intended use and application.

General Places of Use:

Utility of applications can include food service, commecaries,restaurant, home use, rest homes, hospitals and hospital food service,food preparers, airlines, trains, busses, various public transportion,yogurt shops, ice cream shops, coffee shops, dental offices, militaryrestaurants, laboratories where sterile elments are required. Generalconfigurations are meant for sterile or non-contamination for theutensil to be utilized for eating or other skin or oral contact. Forexample sanitary utensils can be use for contact with human mouths andmaintain sanitation.

Pathogen Transfer From Surfaces to Utensils:

Unfortunately, many consumers are unaware that utensils and othersurfaces at home can contribute to the spread of pathogens such asbacteria and viruses as indicated by sources such as the College ofAgricultural and Environmental Sciences' department of food science andtechnology. The transfer of norovirus and hepatitis A between produceand common kitchen utensils—finding that cutting and grating increasedthe number of contaminated produce items when that utensil had firstbeen used to process a contaminated item. Poor hygiene and improper foodpreparation practices in a consumer's home can lead to foodborneillnesses, but considering what practices in the kitchen are more likelyto lead to contamination has not been examined extensively.

Unlike many other disease-causing bacteria, E. coli can cause infectioneven if only a small amount is consumed, according to the Mayo Clinic.Ground beef, unpasteurized milk, and fresh produce are all commoncarriers and ways people ingest the bacteria, leading to diarrhea,severe stomach cramps, vomiting, and fever. Certain vegetables, such asspinach and lettuce are highly vulnerable to contamination, and tomatoesare particularly good at cross contaminating through utensils. Transferof common pathogens to utensils is common from food serving surfaces,counters and tables. Meats, cheese, vegetables and processed foods,cooked and uncooked foods and the like can be sources of contamination.

Listeria: Apart from some diarrhea or minor gastrointestinal problems,most people do not get sick when they're exposed to Listeria. It isestimated that Listeria sickens only about 1,600 people in the U.S. eachyear, but, if the pathogen gets into the bloodstream, one in five peopledie, giving it the highest mortality rate of foodborne pathogens. Atleast 90 percent of people who get Listeria infections are pregnantwomen and their newborns, people 65 or older, or people with weakenedimmune systems. Listeria can contaminate foods that are not usuallycooked, such deli meats, sprouts, and soft cheeses. In 1985,Listeria-contaminated queso fresco sickened 142 people, killed 10newborns and 18 adults, and caused 20 miscarriages. In 2011, 147 peoplewere infected with Listeria from cantaloupes and 33 people died.Recently, there have been outbreaks linked to new food vehicles—caramelapples and ice cream.

Salmonella: Approximately 1 million people are sickened by Salmonella inthe U.S. each year and approximately 380 of them die from the infection.Children are at the highest risk for Salmonella infection. Childrenyounger than 5 have higher rates of Salmonella infection than any otherage group. Young children, older adults, and people with weakened immunesystems are the most likely to have severe infections. Salmonellaillnesses are commonly associated with poultry and eggs, along withmeat, unpasteurized milk or juice, cheese, contaminated raw fruits andvegetables, spices, and nuts. In 2009, 714 people were infected withSalmonella Typhimurium linked to peanut butter. Approximately 1,939Salmonella Enteritidis illnesses associated with shell eggs werereported in 2010, and 634 people were sickened by Salmonella Heidelberglinked to Foster Farms chicken in 2013 and 2014.

Shiga toxin-producing E. coli: Most Escherichia coli are harmless and animportant part of a healthy human intestinal tract, but some arepathogenic. There are six pathotypes of E. coli that are associated withdiarrhea including Shiga toxin-producing E. coli (STEC)—also referred toas Verocytotoxin-producing E. coli (VTEC) or enterohemorrhagic E. coli(EHEC). The most commonly identified STEC in North America is E. coliO157:H7 (often shortened to E. coli O157). Shiga is estimated to cause265,000 illnesses and 30 deaths each year. It infects people of any age,but young children and the elderly are more likely to develop severeillness and hemolytic uremic syndrome (HUS), a severe complication inwhich red blood cells are damaged and can cause kidney damage and kidneyfailure. Undercooked ground beef, raw milk and juice, soft cheeses madefrom raw milk, and raw fruits and vegetables have been commonly linkedto E. coli infections. In 1992-1993, an E. coli O157 outbreak thatsickened more than 700 people was linked to Jack in the Box hamburgers.In 2006, 199 people were sickened by contaminated spinach. And in 2009,raw refrigerated, prepackaged cookie dough sickened 72 people.

Vibrio vulnificus: The number of Vibrio illnesses and subsequent deathsmay be much lower than those for Salmonella, Listeria or E. coli, butVibrio is still a troubling pathogen. An average of 50 culture-confirmedcases, 45 hospitalizations, and 16 deaths are reported each year fromthe Gulf Coast region (Alabama, Florida, Louisiana, Mississippi andTexas). Recently, Florida has reported 30 confirmed Vibrio vulnificusinfections this year, including 11 deaths. While not potentiallylife-threatening to most healthy people, Vibrio vulnificus can be verydangerous to immunocompromised people, especially those with chronicliver disease, cancer or diabetes. In these people, the bacterium caninfect the bloodstream, causing a severe and life-threatening illnessthat is fatal about half the time. Vibrio vulnificus lives in warmseawater, such as the Gulf of Mexico, and is found in higherconcentrations in the summer months as water temperatures rise. It cancause disease in those who eat contaminated shellfish raw orundercooked—particularly raw oysters. Contrary to what some peoplebelieve, eating raw oysters with hot sauce or while drinking alcoholdoes not kill the bacteria. Since 2006-2008, the Foodborne DiseasesActive Surveillance Network (FoodNet) has detected a 52-percent increasein Vibrio infections, including V. parahaemolyticus, V. alginolyticusand V. vulnificus. The increases may be the result of higher watertemperatures lasting more months of the year and reaching further northdue to climate change.

Clostridium botulinum: Botulism is another rare but serious foodborneillness. It is a paralytic illness caused by a nerve toxin that isproduced by the bacterium Clostridium botulinum. In the U.S., an averageof 145 cases are reported each year. Of these, approximately 15 percentare foodborne, 65 percent are infant botulism and 20 percent arewound-related. Botulism can result in death due to respiratory failure.However, in the past 50 years, the proportion of patients with botulismwho die has fallen from about 50 percent to 3-5 percent. Foodbornebotulism has often been linked to home-canned foods with low acidcontent, such as asparagus, green beans, beets and corn, and is causedby failure to follow proper sanitary handling methods and utilizeproducts that help ensure the reduction of food borne illnesses.

Sanitary disposable utensils serve as practical and cost effective meansto reduce the incidence of food borne illnesses through the reduction incross contamination. Children, infants, the elderly, immune compromised,and those prone to disease will benefit from the practical utility ofthe sanitary features described below.

Sanitary Utensil Design Considerations:

As summarized above, aspects of the invention include sanitary utensilsand other consummable products. In some instances, the utensils includea proximal end, a distal end and a connecter between the proximal endand distal end, where the utensil is configured such that the distal endis elevated above a surface of a planar substrate when one or more ofthe proximal end and the connector is in contact with the surface of theplanar substrate.

In some instances, the utensils are multi-element utensils.Multi-element utensil designs incorporate two or more elements includingbut not limited to a sanitary element that keeps the eating surface fromcontacting a placement surface when the utensil is placed on a surfaceand/or an inverted concave surface along the length of the utensil forincreased strength, nesting, and stacking; snap together features sosuch that nested utensils can be collectively, but temporarily connectedfor convenient storage; designs that can be injection molded,compression molded, or thermoformed; designs that can be scaled down totaster or sampler product sizes up and through large commercial servicesizes; designs can include a spoon, fork, spork (spoon fork), knife,spoon-knife, skewer, chop sticks, scraper or other utensil implement';designs that can be molded with a single or multiple resins using; formsthat can include color change elements such as thermochromic temperaturesensitive compositions, photochromic light sensitive compositions,glow-in-the dark compositions, luminescent compositions, orelectroluminescent compositions; recycled, virgin or mixed compositions;biodegradable, compostable, wood filler, mineral filler, or other fillercompositions; and the like, such as described in greater detail below.

As summarized above, aspects of the invention include sanitary utensilsand other consummable products. In some instances, the utensils includea proximal end, a distal end and a connecter between the proximal endand distal end, where the utensil is configured such that the distal endis elevated above a surface of a planar substrate when one or more ofthe proximal end and the connector is in contact with the surface of theplanar substrate. Of interest as such utensils are eating utensils,where eating utensils of interest include, but are not limited to:spoons, baby spoons, knives, forks, sporks (spoon-forks), chopsticks,etc.

As summarized above, utensils in accordance with embodiments of theinvention include a proximal end and a distal end. In some instances,the distal end is configured or dimensioned to be placed into the mouthof a mammal, such as the mouth of a primate, e.g., the the mouth of ahuman, where the human may be an infant, a juvenile or an adult. Bydimensioned to be placed with the mouth of a human is meant that thedistal end is sized so that it can easily be introduced into and removedfrom an open mouth of average size, e.g., of a size averaged among 100or more, such as 1000 or more different humans, without touching any ofthe sides of the mouth. In some instances, the distal includes an eatingsurface.

Without limitation, designs can include: eating utensils, such as spoonsand forks, having a shovel or fork head at a distal end that is elevatedfrom 1 to 0.1 inches above a resting surface upon which the eatingutensil is placed, so there is no contact of the shovel or fork headwith the resting surface. In some instances, the shovel or fork headranges in height above the resting surface from 0.75 inches to 0.2inches. In some instances, the spoon shovel or fork head is between 0.5and 0.25 inches above a resting surface upon which the utensil is placedto ensure non-contact and practical handling.

At the proximal end is a handle. Handle lengths lengths can range from 3to 8 inches. In some instances, lengths will be in the 3.5 to 7 inchrange. In some instances, handle lengths will be in the 4 to 6 inchrange. Total handle widths can vary, and in some instances range from 2inches width at the end to 0.25 inches. In some instances, handle endsrange from 1 inch to 0.3 inches. In some instances, handle end widthsrange from 0.75 inch to 0.4 inches for stability, attractiveness, andcost consideration.

Separating the distal from the proximal end is a connector that providesfor the elevating/levitating functionality, e.g., to elevate the distalor working end of the utensil such that such that the distal end iselevated above a surface of a planar substrate when one or more of theproximal end and the connector is in contact with the surface of theplanar substrate.

Sanitary levitating features incorporate, but are not limited toelements that keep oral or other hygenic elements of a product away froma contaminating surface, practical ease of use, ergonomic design,convenience of placement, convenience of pick up and handling,cost-effectiveness and affordability such that inceremental value isadded without any or limited cost to produce, branding elements and thelike.

Sanitary levitating design features and element features can range ingeometry, size, simplicity, location and region on a sanitry product. Anelement or feature can be from 1% to 80% of the total mass or surfacearea of a sanitary product. In some instances, the feature is between 2%and 60% of the product. In some instances, the features occupy orconsume from 5% to 20% of the product mass or surface area.

Sanitary levitating design features and elements can range fromprotrusions that are sharp in angle from a pointed blade like designwith an edge that is angled at 5 degrees to a wide shallow angle of upto 160 degrees. In some instances, the levitating feature will measurefrom a tangent angle form 10 to 120 degrees. In some instances forutility, style, stacking, and close packing for optimal costing, thelevitating design ranges form 30 to 90 degrees.

The levitating feature can range from being flat, round or curved at thepoint of contact with a surface, as desired. Sharp angle contacts servethe purpose of encountering precise contact with a surface.

Elevating-levitating stand-off heights can range from elevating theworking surface from the placement surface from 1 milimeter to 30milimeter. In some instances, the elevating levitating curve willelevate the working surface from 2-20 milimeters. In some instances, theelevating element will raise the working surface of a product from 5-10millimeters. The desired elevating height will depend on final form andfunction intended for the product and the product type, for ease of pickup the product, intended design, and practical use. Higher displacementof a product handle off of a surface to be protected against assists auser in easy pick up and handling.

Single to multiple curves or support features ranging from one to morethan 10 to 1. In some instances, there is between 1-5 levitatingfeatures/unit. Features can be solid, brushed, extensions, continuous ordiscontunuous, porous, branched, patterned, networked or the like.Sanitary levitating features can be incorporated into a product duringmolding or production or applied or attached to a product postproduction depending on the most practical means for implementation.Post injection molding heating or compression stamping can be used toincorporate sanitary feature.

FIGS. 1A to 10 provide different views of a spoon according anembodiment of the invention. FIG. 1A provides a side view of a spoon 100having a proximal end 110 that is a handle and a distal or working end120 that is a shovel. Separating the proximal end 110 and the distal end120 is a curved levitating connector 130 that is structured to lift thedistal end 120 a distance above the surface 140 when the spoon isresting on the surface. FIG. 1B provides a bottom view of the spoonshown in FIG. 1A. FIG. 10 provides an angled top view of the spoon shownin FIGS. 1A and 1B.

In some instances, the elevating connector may be inverted. An exampleof an inverted elevating connector is shownin FIGS. 1D to 1F. As shownin FIGS. 1D and 1E, spoon 150 includes a flat bottomed handle 160 aninverted curved connector 170 that serves to raise the shovel above asurface on which the flat blottom handle rests. FIG. 1F provides variousalternative views of the spoon shown in FIGS. 1D and 1E.

FIG. 2 provides an angled top view of a knife according an embodiment ofthe invention. In FIG. 2, knife 200 includes proximal end, 210, which isa handle and distal or working end 220, which includes cutting side 225.FIGS. 3A and 3B provide different views of a fork according anembodiment of the invention. Separating proximal end 210 from distal end220 is curved levitating connector 230 that is structured to lift thedistal end 220 a distance above the surface 240 when the knife isresting on the surface. As shown, fork 300 includes proximal end 310which is a handle and distal end 320 which is the working end thatincludes four tines 325. Separating proximal end 310 from distal end 320is curved levitating connector 330 that is structured to lift the distalend 320 a distance above the surface 340 when the knife is resting onthe surface.

Handles can be hollow and indented, but flat on bottom. Concave hollowhandles increase strength compared flat handles and reduce overallweight compared to thicker handle designs. FIGS. 4A to 4C provide angletop, bottom and side-back views, respectively, of a spoon 400 having acontoured handle 410, according to any embodiment of the invention. Asillustrated in FIGS. 4A to 4C, the bottom surfaces of the handle 410 andconnector 430 are countoured to have raised sides 460 surrounding a flatdepressed bottom 470. The neck of a utensil, such as a spoon, may becontoured so that liquid cannot flow back into handle region when used.

The neck of spoons can have a concave shape and be continuous with thehandle and shovel. It may be desierable for strength considerations fora continuous radius along the hollow handle neck section thattransitions into the shovel. Further strength can be included with aradius on the bottom inside and outside of the hollow handle for smoothhandling.

None Surface Contact Lift Structures:

Utensil food (i.e., eating utensil) contact elements such as a spoonshovels, knife blades, fork tynes, chop stick ends, and the like can beelevated off a surface from 0.1 mm to over 20 mm. In some instances,food or oral contact elements are elevated above a surface from 1 to 10mm. In some instances, food or oral contact elements are elevated from3-3 to 5 mm above a placement surface such that balance, integrety, easeof placement, ease of pick up and handling and importantly sanitationand none surface contact are maintained.

Sanitary lift structures can be utilized in a variety of convenient andeasy to produce forms. By way of example, not limitation, curved,smooth, extended, shallow, rounded, sharp, angled, squared, planar,telescopled, flip up or down, secondarily attached, in-molded, glued,heat steaked, blow molded, injection molded, co-molded, stretched,twisted, punched, thermoformed compression molded, sonically welded,fused or other wise integrated or attached elements can be incorporatedinto a utensil to provide the elevated lift structure that ensures thefood and or oral contact region of the utensil avoids placement surfacecontact.

Nesting and Connecting Features:

Design considerations include nestable and stackable features such thateach utensil can be conveniently stacked side-by-side or on top of oneanother. Nestable and stackable features ensure convenient and costeffective packaging, shipping, space savings, and high volume storage.Sanitary curve designs can be optimized for optimal close packing.Likewise, features can be further designed and adapted for convenientconnection features so that 2 or more utensils can be snapped andconnect together in a continous stack. Connecting features can beutlized for convenient handling of multiple units without individualunits scattering or disorganizing.

Nesting and connecting features can provide for from 2 to over a millionunits to be regularly stacked or arranged. In some instances inpackaging, 10 to 100,000 units will be conveniently nested or connected.In some instances in packaging, 100 to 10,000 units will be organizedtogether. In some instances, 1,000 to 5,000 will be case packed orconnected post production for shipping and storage. The number of unitsto be orgainized collectively will dictate design considerations andfinal features in the end product.

Designs can include contours allowing utensils to nest when stacked andpartially snap together so they can be connected and stacked. An exampleof a nesting spoon configuration is illustrated in FIG. 5A. As shown inFIG. 5, 6 spoons as shown in FIGS. 4A to 4C can be fit together in anested configuration. FIG. 5B illustrates four spoons having an invertedcurved elevating connector as illustrated in FIGS. 1D to 1F. Wheredesired, a snap fit functionality may be included to stabilize thenesting structure.

Stabilizing Features:

Stable width and elements can be employed to ensure that individualconsumble or re-usable sanitary products, when placed on a surface stayin their ntended non-contact position. Options include, but are notlimited to: width of contact points, counter balance weightdistribution, curvature for stable rocking, localized magnetic inserts,suction elements, combinations there of or the like. The stabilizingfeature is intended to provide simplicty of handling and preventunintended contact between a portion of the sanitary product to beprotected and the surface it is intended to be protected against.

Stabilizing features can range in geometry, size, simplicity, locationand region on a sanitry product. An element or feature can be from 1% to80% of the total mass or surface area of a sanitary product. in someinstances, the feature will be between 2% and 50% of the product. Insome instances, the features will occupy or consume not more than 5% to20% of the product mass or surface area.

Generally, a wide handle end helps keep spoon stable and balance on asurface. FIG. 6 provides a bottom view of a spoon 600 that includes awide end 610 and wide connecting levitator 630 which provides forstabilization when the spoon rests on a surface.

Physical Multi-Element Feature:

Physical multi-element features can include, but are not limited to,sanitary utensil features in combination with convenient stand-off,exhibition, space-saving placement, and/or ancillary elements (holding,stirring, fixturing). By way of example, the sanitary feature can beembodied at the end of a utensil such that the utensil stands virtuallyupright or vertical with respect to the plane of the surface that theutensil has been placed on. FIG. 7 provides view of a spoon having anelevating connector positioned at the proximal end of a spoon. In FIG.7, spoon 700 includes proximal end 710 and distal end 720, withelevating curved connector 730 positioned at the proximal end. As such,the handle 740 is positioned between the connector 730 and the distalend 720 which is the shovel.

Bendable molded spoon articles that can be re-shaped to compensate forclearance of the spoon shovel off of the surface that the bendable spoonis placed are provided in some instances. For example, the elevatingconnector may, in some instances, be a living hing. Living hingesprovide for a convenient means to re-shape a plastic utensil handle foran adaptive santiary feature. FIGS. 8A and 8B provide views of utensilshaving a living hinge elevating connector. In FIG. 8A, spoon 800includes proximal end 810 having which is a handle and distal end 820which includes the shovel. connecting the proximal and distal ends isliving hinge elevating connector 830. In FIG. 8B, fork 850 includesproximal end 860 having which is a handle and distal end 870 whichincludes the shovel. connecting the proximal and distal ends is livinghinge elevating connector 880. By way of example, but not limitation,the shovel shape can be changed based on gripping handle—2 or 3 pronghandle for upright stance and shovel shape change. In another example,various geometries and designs can be employed to provide an uprightplacement on a counter-top. The degree to which a tri-pod can be formedwill depend on the vertical desplacement of the molded elements in adisposable utensil

Disposable Coated and Printable Utensils:

Generally disposable utensils can be metalized and/or metal coated torender an appealing look and appearance. Disposable sanitary elementspoons, knives, forks and the like can be further metallized and furtherembossed, laser marked or printed to add incremental value to the finalproduct. FIG. 9 provides a view of a metallized fork according to anembodiment of the invention. As shown in FIG. 9, fork 900 includesproximal end 910 and distal end 920 which includes the tines of thefork. Separating the distal and poximal ends is angular connector 930which serves to raise the distal end 920 above a surface when the forkis resting on the surface (in which case the angled connector and distalend touch the surface).

Self-Indicating Sterilization Features:

UV sterilziation and other sterilization methods find use for ensuringbacterial and viral free contamination. Likewise, sanitary disposableutensils can be sterilized using UV light or other sterilization means.By way of example and not limitation, photochromic UV color changeadditives can be used and have the advantage of showing the user thatplastic consumable sanitary utensils have been sterilized by UV light.Photochromic or thermochromic additives can be included duringmanufacturing and production of the sanitary utensil.

Weight and Measure Feature:

The balance effect of the sanitary elevating-levitating curve can beused between a utensil handle and the utility feature of the utensil toimpart a weight measuring feature. By way of example, and not by way oflimitation, a spoon with a curved elevating-levitating curve, resting ona surface can act as a miniature scale. A solid or liquid can be addedto a spoon shovel until the weight causes the handle of the spoon tolift off of the surface. Longer and heavier spoon handle designs can beused for heavier weight measures. Shorter and lighter weight handles canbe used for lighter weight measures. The exact weight measure willdepend on the size of the spoon bowl (i.e., shovel) and the capacitythereof, as well as the length and weight of the spoon handle.

Application Diversity:

Consumable product with application include, but are not limited to:spoons, knives, forks, chopsticks, beverage stoppers, coffee cup plugs,stirrers, straws, toothpicks, thermometers, tooth brushes and otherconsumer, commercial, medical, industrial, products. FIG. 10 provides anillustration of a coffee stirrer utensil according to an embodiment ofthe invention. As shown in FIG. 10, coffee stirrer 1000 includesproximal end 1010 and distal end 1020 separated by angled elevatingconnector 1030. Any product whether single use, multi-use, and/orre-usable that benefits from maintaining a clean, untouched, sanitized,or sterile utility surface will find application and value whenintegrating.

In some instances, utensils of the invention include two or moredistinct functionalities. FIGS. 11A to 11D provide different views of autensil having both spoon and knife functionalities, in accordance withan embodiment of the invention. As shown in FIG. 11B, utensil 1100includes a spoon shovel at the distal end 1120 and a knife at theproximal end 1110. Separating the spoon and knife is curved connectingelement 1130, which keeps the shovel raised above a surface when theutensil is placed on a surface, as shown in FIG. 11C. FIG. 11Aillustrates how the shovel of the utensil may be embossed with a design1150.

Interchangeable Sanitary and Functional Elements:

Interchangeable handle between attachments including spoon shovel, forktine set, or knife blade are made possible with a universal connectingjoint mold in to the end of each said attachment. By way of example, acommon handle can be produced with a snap on feature that permits theeasy joining of a separate utensil/sanitary element.

Interconnectivity with Compatible Products:

Sanitary levitating features can be co-designed to consider how theproduct can be connected with, interact with, contact, or othewise beorgainized with a compatible cousumable or re-usable product. Forexample, a feature on a spoon, or knife can be designed in advance witha feaure on a bowl, plate or counter so that the eating utensil fits andconnects with the container or plate by insertion, placement or contact.The placement of the utensil in the pre-determined position on thecontainer or plate provides incremental stablity so that the pairedcontact stabilizes the position of the utensil and further ensuresnon-contact between a surface of the utensil intended for oral contactand a contaminating surface. Likewise, the shape or angled feature on asanitary utensil can be utilized for insertion of the element into acompliant paper or foamed consumable plate or bowl. Further, a sharp orangled feature of the levitating element may be configured to allow forthe element to pierce the eating container or plate so that the sanitaryproduct can be contacted and stabilized on the container or plate at theconsumers discretion. Features and elements can be locking, snapping orpiercing. The combination of features between two consumable orre-useable products provides alternative assurance of positionalintegrity between products for sanitation and significantly reducedpotential for spreading of bacterial, viral, allergenic or chemicalcontamination.

Design synergies and contact interactivity between sanitary products canalternatively be incorporated by combining connecting or contact pointson two or more utensils or products. For example, a disposalble spoon,fork and knife can each be molded with a contact element that allows thehandle of each item to be contacted and/or connected together to providefor balance and position between the items such that the oral surface ofeach item is kept from contact with the contaminating surface on whichit is placed yet the items connect together so that only the apposingend contacts the surface. In some instances, three distinct units cancreate a tripode.

Condement/Flavor Infusing or Releasing:

It is often desirable to infuse or release a flavor, spice, condement,sweatener, salt, peper, nutrient, regulating agent or the like into aninjestible product. Sanitary utensils can assist in delivering aningredient to a food or beverage to be consumed either by diffusion fromthe utensil matrix or by bulk release from a chamber or cavity withinthe utensil elementary body. In either case, the ingredient may be from50% to below 0.01% by weight of mass of the utensil. In some instances,the ingredient is from 25% to 0.1% of the utensil mass. In someinstances, the ingredient will be from 5% to 0.5% of the utensil mass.Geometries, designs and configurations for ingredient release will bedependent on the application of interest, ingredient composition, andoverall utility.

Plastic Compositions:

Recycleable plastics find use for sanitary utensils. Plastics can bepure, mixed or filled with wood, starch, glass, carbon, calciumcarbonate or other filler additives. Wood plastic addtives can be addedto reduce plastic and cost and increase structural strength. Cavitatedand holed handles can be employed for plastic reduction. In either case,it is generally important to reduce the plastic consumption world-wideand finding means to reduce plastic while providing desirable productsis important.

Plastics include, but are not limited to: biodegradeable plastics,corn-based plastics, PLA, CPLA, starch-based plastics, compostableplastics, land-fill degradeable plastics and the like. Adding a sanitaryelement to a consumable product also promotes the re-use of a normallydisposable plastic utensil. The invention describe herein promotesre-using plastic consumble item rather than thowing it out, recyclingit, or otherwise disposing of it.

In general plastics can include, but are not limit to the followinglist: Number 1 plastics: PET or PETE (polyethylene terephthalate) arefound in: soft drink, water and beer bottles; mouthwash bottles; peanutbutter containers; salad dressing and vegetable oil containers; ovenablefood trays. Recycling: PET or PETE can be picked up through mostcurbside recycling programs. PET or PETE are often recycled into: Polarfleece, fiber, tote bags, furniture, carpet, paneling, straps,(occasionally) and new containers. PET plastic is the most common forsingle-use bottled beverages, because it is inexpensive, lightweight andeasy to recycle. It poses low risk of leaching breakdown products.Recycling rates remain relatively low (around 20%), though the materialis in high demand by re-manufacturers.

Number 2 Plastics: HDPE (high density polyethylene) is found in: milkjugs, juice bottles; bleach, detergent and household cleaner bottles;shampoo bottles; some trash and shopping bags; motor oil bottles; butterand yogurt tubs; cereal box liners and the like. Recycling: HDPE can bepicked up through most curbside recycling programs, although some allowonly those containers with necks. HDPE can be recycled into: laundrydetergent bottles, oil bottles, pens, recycling containers, floor tile,drainage pipe, lumber, benches, doghouses, picnic tables, fencing, andthe like. HDPE is a versatile plastic with many uses, especially forpackaging. It carries low risk of leaching and is readily recyclableinto many goods.

Number 3 Plastics: V (Vinyl) or PVC is found in: window cleaner anddetergent bottles, shampoo bottles, cooking oil bottles, clear foodpackaging, wire jacketing, medical equipment, siding, windows, piping. Vcan be recycled by some plastic lumber makers and recycled into: decks,paneling, mud flaps, roadway gutters, flooring, cables, speed bumps, andmats. PVC is tough and weathers well, so it is commonly used for piping,siding and similar applications. PVC contains chlorine, so itsmanufacture can release highly dangerous dioxins. If you must cook withPVC, don't let the plastic touch food. Also never burn PVC, because itreleases toxic side compounds.

Number 4 Plastics: LDPE (low density polyethylene) can be found in:squeezable bottles; bread, frozen food, dry cleaning and shopping bags;tote bags; clothing; furniture; carpets, and the like. LDEP can berecycled through certain: LDPE curbside programs, but only somecommunities will accept it. Plastic shopping bags made of LDPE can bereturned to many stores for recycling. It can be recycled into:

trash can liners and cans, compost bins, shipping envelopes, paneling,lumber, landscaping ties, floor tile, and the like. LDPE is a flexibleplastic with many applications. Historically it has not been acceptedthrough most American curbside recycling programs, but more and morecommunities are starting to accept it.

Number 5 plastics: PP (polypropylene) is considered a number 5 plasticand can be found in: Some yogurt containers, syrup bottles, ketchupbottles, caps, straws, and medicine bottles. Recycling: number 5plastics can be recycled through some curbside programs. PP is mostoften recycled into: signal lights, battery cables, brooms, brushes,auto battery cases, ice scrapers, landscape borders, bicycle racks,rakes, bins, pallets, trays, straws, certain cups and the like.Polypropylene has a high melting point, and so is becoming more acceptedby recyclers. Polypropylene is the major material used in drinking strawmanufacturing and is rapidly becoming the material of choice forproducing deep draw cups and lids for the food service industry.

Number 6 Plastics: PS (polystyrene) can be found in: disposable platesand cups, cup lids meat trays, egg cartons, carry-out containers,aspirin bottles, compact disc cases, and the like Recycling: Number 6plastics can be recycled through some curbside programs. PS can berecycled into: insulation, light switch plates, egg cartons, vents,rulers, foam packing, carry-out containers, and other consumable items.Polystyrene can be made into rigid or foam products—in the latter caseit is popularly known as the trademark Styrofoam. Certain evidencesuggests polystyrene can leach potential toxic compounds into foods. Thematerial was long on environmentalists' hit lists for dispersing widelyacross the landscape, and for being notoriously difficult to recycle.Most communities are gradually increasing acceptances of PS.

Other plastic compositions of interest may include an “elastomericcomponent” to improve flexibility and functionality compared with nativesubstrate compositions. The term “elastomeric component” refers to anynumber of various thermal plastic elastomers (TPE's); such as, but notlimited to polyisoprene, polybutadiene, polyisobutylene, polyurethane,polychloroprene, highly elastic silicone, DYNAFLEX, VERSAFLEX,VERSALLOY, VERSOLLAN, and KRATON (GLS Corporation, IL). SANTOPRENE brandthermoplastic vulcanizates (TPVs) are a series of high-performanceelastomers which combine the desirable characteristics of vulcanizedrubber, such as flexibility and low compression set, with the processingease of thermoplastics. Fitting into the mid-range performance spectrumof both thermoplastic and thermoset rubbers, SANTOPRENE TPV (ExxonMobile Corp.) is accepted for a broad range of industrial and consumerproduct applications for the consumables products presented here.

Further plastic types that can be utilize or added in ratios duringmanufacture include but are not limited toethylenechlorotrifluoreethylene (ECTFE), ethylentetrafluorethylene(ETFE), polinvinylidene fluoride (PVDF), ethylene-propylene rubber(EPR), silicone rubber (SI), ALCRYN thermoplastic rubber (TPR), HTthermoplastic rubber (HTPR), SANTOPRENE thermoplastic rubber (TPR), LSOHcrosslinked compounds, LSOH thermoplastic compounds,methylvinyletherfluoralkoxy (MFA), perflouroalkoxy (PFA), thermoplasticpolyester elastomer (TPE), polyimide (KAPTON), polyurethane (PUR),polyvinyl chloride 105° C. (PVC), polyvinyl chloride 70° C. (PVC), lowtemperature polyvinyl chloride (LTPVC), oil resistant Polyvinyl chloride(OR PVC), semi-rigid polyvinyl (SR PVC), polyvinyl chloride polyurethane(PVC PUR), and the like. Additive plastics can be utilized to adjust thecharacteristics of the base thermo plastic elastomer.

Shape Memory Composlitions for Use with Sanitary Utensils:

Shape/memory materials with intrinsic optical properties can exhibit aplurality of shape/memory changes combined with single or multipleoptical effects including but are not limited to thermochromic,photochromic, combined tactochromic and thermochromic effects, combinedholographic and thermochromic effects, combined thermochromic andphotochromic effects, combined photo-luminescent and thermochromiceffects, various combined thermochromic effects such as liquid crystaleffects and intrinsic color change effects from polydiacetylenes oralternative thermochromic materials, mechanochromic and thermochromiceffects, pH sensitive color changes alone or in combination with otheroptical effects, and an assortment of related combined optical effectswhich exhibit synergy with the shape/memory change process. Particleadditives of a variety of shapes and sizes can be combined with theshape/memory material to create attractive and interesting visualaffects during the shaping, deformation, reshaping or shape memoryprocess.

Depending on the shape/memory material composition and associatedoptical/change composition employed, it may be desirable to ensure thecomprising composition does not stick or adversely adhere to itselfduring use. Lubricating agents or surfactants can be employed tofacilitate non-stick or adherence properties.

Shape/memory material can be purchased from vendors such as BASF,DuPont, Bay Materials or the like. Shape/memory materials may alsocomprise polyethylene and/or polypropylene. Composites can be made withshape/memory plastics, vinyl, high and low impact plastics exoticpolymers used for various industrial applications, epoxy resins wherevarious ratios between the epoxy and hardener can be utilized, metalsand metal alloys, bi-metal materials used in thermometers, comprisedwith components including rubbers, silicon-based materials, certainceramic materials, pressure sensitive material, stampable materials,biologically compatible materials, carbohydrate based materials, organiclipophilic materials, waxes, biologically active materials, certaintissues such as muscle, skin or hair, bio-absorbable materials, glasscompositions, ingestible materials, resins, epoxy-based composites andresins, glue and adhesive compositions, polyurethanes and derivatives(Mitsubishi Heavy Industries, Japan), shape memory alloys, shape-memoryplastics (mnemoScience, Aachen, Germany), oligo-dimethacrylate,n-butylacrylate and related polymeric plastics, thermoplasticelastomers, networking polymeric systems, classes of polyesters,polymers based on monomers comprised with L,L-dilactide, diglycolide,and p-dioxanone, thermoplastic multi-blockco-polymers, macrodiols,homopolymers of lactide or glycolide compositions, or copolymers oflactide and glycolide groups, chiral and non-chiral polymers, polyvinylchloride compositions, polyethylene terephthalate and analogs, andrelated materials possessing shape/memory characteristics.

The absolute shape/memory change setting will depend on the productapplication of interest. For example products may be prepared whichchange color and shape/color when warmed to about 100° F. At roomtemperature or below, the product will have a solid plastic-like feel.The color or hue can be adjusted to correspond to a desired visualattractiveness for the product. When the product is touched, or exposedto temperatures near body temperatures (e.g., 75-90° F.) thecorresponding color and shape will begin to change. The plasticembodiment will become softened and begin to deform. Likewise, thethermochromic material comprising the composition along with theshape/memory plastic will visually change color corresponding to therise in temperature. When completely warmed above the softeningtemperature of the shape/memory material, the product will be completelydeformed to whatever configuration desired. When chilled back to roomtemperature or below, the plastic shape/color change embodiment willharden into its deformed configuration.

The shape/memory material and associated relief layer material can beformulated with 95% relief material to 5% shape/memory material. Moreusually, they are formulated with 50% relief material and 50%shape/memory material. Typically the shape/memory material will comprisefrom about 60 to 100% of the composition. The exact ratio ofshape/memory material to relief material will depend on the desiredfinal property of the embodiment or application of interest. Theconfiguration, shape/memory composition, relief composition, and methodfor adjoining each component should be considered when designing thefinal embodiment.

The shape/memory/optical material can be comprised of an elastomericmaterial such that the elastic properties of the elastomer can beutilized to create spring or rubber band-like function. An associatedelastomer can be stretched along with the entire comprising compositionabove the softening temperature of the shape/memory material. A shapecan be enforced once the composition is made stiff at below thesoftening temperature of the shape/memory/optical material. Uponelevating the temperature of the composition above the softening and/oroptical change transition temperature, the entire composition willrespond elastically to its original configuration and optically visualappearance.

The shape/memory and/or color change materials may vary in amount, andin some instances will comprise from 0.01% tO 100% of the utensil. Insome instances, the shape/memory and/or color change materials willcomprise from 0.1 to 100% and typically comprise from 1% to 100%.

In a further embodiment, a consumable product may include localizedportions of the shape/memory and/or color change comprising materialsuch that hinges, localized deformations, bends, protrusions, bulges,patterns, designs, extensions, and the like can be effected whereas theremaining portion of the final embodiment is unaffected by theshape/memory and/or color change process. Electrically conductiveheating elements can be employed where conductive and/or resistiveheating inks are printed into various or specific patterns to achieve adesired localized or patterned heating location on the embodiment.

In addition, plural compositions have applications for use with thesanitary utensil products and systems disclosed herein. By “pluralcomposition” is meant a composition that incorporates thermalswitching/responsive material in combination with a color-shiftreporting element. Such a pleural composition would incorporate variousintrinsic capabilities, including changing its physical properties, suchas solid to liquid phase transition, viscosity, hardness, and relatedphysical parameters, as well as changing its visual color, such as colorhue, color density, opacity, and related optical characteristics.

Printed Sanitary Utensils:

Instructive and/or promotional printing can be employed on sanitaryelement utensils and products. Instructional information printeddirectely on the product provides user benefits and/or value addedpromotional messages. By way of example, not limitation, laser etching,laser marking, laser ablation of one layer, localized plasma treatment,chemical patterning and imprinting, photo-masking and optical exposure,screen printing, drop-on-demand printing (DOD), continuous ink jetprinting (CIJ), pad printing, continuous roller printing, on-the-flymarking, marking directionally with product production, marking parallelto product production, electron beam marking, localized plasma markingfor differential patterning, and the like can be utilized or adapted asmanufacturing processes for high-speed messaging on plastics consumableitems.

Ink jet printing processes such as drop-on-demand (DOD) and continuousink jet (CIJ) printing have the advantage of color variety. In addition,DOD and CIJ processes can be integrated into high speed productionprocesses such as extrusion, thermoforming and injection molding.Likewise, DOD and CIJ printing inks can be formulated as standardcolors, with thermochromic colorants, photo-chromic colorants and otheroptically enhanced color systems to generate a range of differentoptical effects in high volume consumable products. DOD and CIJ systemshave the additional advantage of on-line unique digital coding therebyproviding the ability to create unique images, symbols, codes, andmessages on each item under production under a continuous process.

Laser marking finds application with eliminating the need for aconsumable ink to be utilized during the high-speed marking process.Additives can be conveniently added to the resins used for extrusion,thermoforming and injection molding thereby eliminating the need to addinks or dyes to the printing systems since the substrate can becomprised using the marking additive intrinsically. Like DOD and CIJsystems have the additional advantage of on-line unique digital codingthereby providing the ability to create unique images, symbols, codes,and messages on each item under production under a continuous process.

Sanitary spoons, forks and knive handles can be conveniently printedusing laser marking with a high-speed 50 watt YAG laser marking system(laser from Keystone Lasers, Nanjing China). Wording and graphics wereimprinted using 0.1 to 10 watts power depending on the marking speedutilized and intensity desired. Clear and definitive working, messages,symbols, and logos were printed with irreversible markings. Markingswere permanent and maintained without any rub-off during use and duringthe color change process. Spoons were successfully tested for colorappearance at 15° C. in cold ice water.

Screen printing processes have the advantage of providing a thick andrich color coating and can utilize a range of inks with additivedescribed herein. Screen printing inks printing can be formulated asstandard colors, with thermochromic colorants, photo-chromic colorantsand other optically enhanced color systems to generate a range ofdifferent optical effects in high volume consumable products. Screenprinting does however require detailed fixtures for printing alignmentand the process is not amenable to continuous printing. Highly-automateforms of screen printing find certain advantages when combined andutilized with the additives and applications described below.

Pad printing like screen printing processes have the advantage ofproviding a thick and rich color coating and can utilize a range of inkswith additive described herein. Screen printing inks printing can beformulated as standard colors, with thermochromic colorants,photo-chromic colorants and other optically enhanced color systems togenerate a range of different optical effects in high volume consumableproducts. Pad printing does however require detailed fixtures forprinting alignment and the process is not amenable to continuousprinting. Highly-automate forms of pad printing find certain advantageswhen combined and utilized with the additives and applications describedbelow.

Additives to Sanitary Product Resins and Matricies:

A wide range of food additives, pharmaceuticals, medications, activecompositions, sensitizers, dyes, leuco dyes, diacetylenic monomers,polydiacetylenic materials, polymers in general, pesticides,micro-organisms, flavors, fragrances, stimulants, ingestibles,non-ingestibles, drugs, oxidants, anti-oxidants, and the like can bemicroencapsulated alone or in combination with the active optical changeagents describe herein.

In particular, there is an on-going need to improve the sanitation,capabilities, function, and value of consumable products such asdisposable drinking straws, cups, lids, plates, utensils, disposablecooking thermometers, stir sticks, containers, packaging and otherrelated items that are generally used for in relationship with foodpreparation, service, cooking, fast food restaurants, conveniencestores, quick service restaurants, and the like. Product improvements ataffordable costs are increasing in demand. Innovation that provideminimal cost impact to customer can include, but are not limited tophysical/structural benefits, visual appearances including colorintensity and novel color shift or color change properties, new printingmethods and technologies that enable digital on-demand information to berapidly encoded, new ways to customize products on-demand, features thatfacilitate and enable new promotional and sales options, tactilestructural features for improved contact feel and grip, improvedinsulating features without introducing incremental waste,bio-compatible, biodegradable, and landfill degradable properties aimedat reducing environmental impact, environmental sensing abilities to addinteractive indicating features and the like.

Also important are chemical formulations, compositions, compounds,materials, and additives are required alone or in combinations, thatenable the incorporation of novel physical, chemical, and opticalproperties for multi-element product applications. In addition, newprocessing, fabrication, on-demand, tooling, in-line production,materials handling, and application methods will be required forincorporating multi-element materials, compositions and additives intofinal products. Finally, novel packaging, interactive packaging, printedor promotional messages, plastics, compounded materials, packagingmethods, marking methods and the like will find application to thepresentation, sales, and marketing of products comprising multi-elementcompositions, and features.

Non-microencapsulated and micro-encapsulated additives can be added toproduct substrate compositions from between 0.01% to over 90% dependingon the application and utility of the multi-element additive. Typically,the additive will be added from between 0.05% and 50% by weight to theproduct matrix. More often, the additive will be included from between0.1% and 25% by weight. Most often, the additive will find use atbetween 1% and 10% by weight.

YAG, YVO4 and UV laser marking pigments provide the necessary conversionof laser light energy to thermal energy for 1064 nm laser markingapplications, which facilitates faster marking speeds at low loadings inmany polymer systems. In particular, additives are required for markinglead resins such as polypropylene, polyethylene, high densitypolypropylene, medium density polypropylene, and other key polyolefinbased substrates. Marking speeds as high as 190 inches per second havebeen achieved in some polymer systems.

By way of example, but not limitation we describe the use ofantimony-doped tin oxide pigments as an additive that enable thehigh-speed imaging, messaging, and marking on high-volume low costplastics consumable items made with PP and PE. Our processes can utilizea range of other commonly used plastics as well. Antimony-doped tinoxide pigments is easily dispersed in polymers as well as liquidcolorant systems. Particle size is on the order of 2-3 microns. Theappearance of the materials incorporating antimony-doped tin oxidepigments are affected minimally by this low chroma pigment. Typically,antimony-doped tin oxide pigments pigment loading is 0.1% in polyolefinsto obtain a high quality mark. Antimony-doped tin oxide pigments is notbased on mica or another substrate and, therefore, does not impart apearlescent, grainy, or reflective appearance.

Cold Activated Color Change Laser Markable Plastic Sanitary Utensils:

A multi-element composition was prepared as in examples above forinjection molding manufacturing, 100 kg of a multi-elementadditive/master batch composition was prepared. 5% polypropylenepelleted color change master batch (Segan Industries, Inc., BurlingameCalif.) containing a 19° C. clear to blue, magenta, yellow, green,vermillian, red, purple, black or mixes thereof color changethermochrmomic was admixed with 2% pelleted laser marking additive(antimony-tin oxide), 1.0% standard fluorescent colorant for backgroundcontrast and opacity (Food contact approved, Dayglo Inc. Cleve; and OH,West Chicago, Ill.), and 90% injection molding grade polypropylene(BASF-YPC F401). The composition was mixed thoroughly and added to aninjection molding machine equipped with a 12 cavity spoon mold (2.5gm/spoon, 250 ton Arburg injection molding machine). Examples of lasermarking additives may include, but are not limited to those described inInternational Patent Publication No. WO 2013/049696, the disclosure ofwhich is herein incorporated by reference.

Nestable design that ensures convenient stacking and packaging. The postapproach would be limiting since it is not readily nestable. Further, acontoured design with an ergonomic shape will improve handling andutility of eating or manipulating food.

Chromic Change Additives:

Reversible and irreversible versions of the color change agent can beemployed depending on the desired embodiment of interest. Reversibleagents can be employed where it is desirable to have a multi-use effector reuse the color change effect. For example, products with continuedand repeated use value will find utility of a reversible color changecomponent comprising the final embodiment. In this case it would bedesirable to utilize a reversible thermochromic or luminescent materialwhich can be repeated during usage. In another example, it may bedesirable to record a single color change permanently. In this case, itwould be desirable to utilize a thermochromically irreversible materialwhich changes from one color to another giving rise to a permanentchange and indicating that the composition should be discarded afteruse.

Non-microencapsulated and micro-encapsulated photochromic orthermochromic additives can be added to product substrate compositionsfrom between 0.01% to over 50% depending on the application and utilityof the multi-element additive. Typically, the additive will be addedfrom between 0.05% and 25% by weight to the product matrix. More often,the additive will be included from between 0.1% and 20% by weight. Mostoften, the additive will find use at between 1% and 10% by weight.

Thermochromic color to colorless options can include by way of example,but not by limitation: yellow to colorless, orange to color less, red tocolorless, pink to colorless, magenta to colorless, purple to colorless,blue to colorless, turquoise to colorless, green to colorless, brown tocolorless, black to colorless. Color to color options include but arenot limited to: orange to yellow, orange to pink, orange to very lightgreen, orange to peach; red to yellow, red to orange, red to pink, redto light green, red to peach; magenta to yellow, magenta to orange,magenta to pink, magenta to light green, magenta to light blue; purpleto red, purple to pink, purple to blue; blue to pink; blue to lightgreen, dark blue to light yellow, dark blue to light green, dark blue tolight blue; turquoise to light green, turquoise to light blue, turquoiseto light yellow, turquoise to light peach, turquoise to light pink;green to yellow, dark green to orange, dark green to light green, darkgreen to light pink; brown and black to a variety of assorted colors,and the like. Colors can be deeply enriched using fluorescent andglow-in-the-dark or photo-luminescent pigments as well as related coloradditives.

Color change multi-temperature effects in consumable consumer productscan be accomplished by carefully admixing more than one thermochromiccomponent. Disparity in thermochromic composition transitiontemperatures in combination with 2 or more thermochromic combinationscan be used to achieve a patterned, rainbow, spectral, gradient, orsequential coloration effect.

Non-microencapsulated high-temperature thermochromic additives can beadded to product substrate compositions from between 0.001% to over 20%depending on the application and utility of the multi-element additive.Typically, the additive will be added from between 0.01% and 15% byweight to the product matrix. More often, the additive will be includedfrom between 0.1% and 10% by weight. Most often, the additive will finduse at between 1% and 10% by weight.

Luminescent, glow-in-the dark, security, pearlescent, pigments visibleonly under UV light, or fluorescent pigments can be used in conjunctionwith other additive compositions. Non-visible spectrum fluorescent dyescan be obscured by an one color of a diacetylenic composition or otherthermochromic dye such that when a temperature triggering event occurs,the fluorescent signal becomes visible when utilizing the correspondingwavelength to reveal the fluorescent dye composition.

Pearlescent or iridescent pigments have become popular in the creationof luster effects in coatings. This has enabled the generation of newand unique color effects for automotive, industrial, cosmetic andpharmaceutical applications. The pearlescent effect is produced by thespectral of light from the many surfaces of the platelets with parallelorientation at various depths within the coating. Light striking theplatelets is partially reflected and partially transmitted through theplatelets. A pearly luster effect is produced by the dependence ofreflection on viewing angle, and the sense of depth is created byreflection from many layers. The platelets must be extremely smooth tomaximize reflected light, and any surface roughness diminishes thelustrous effect. Non-fine particles or pigments with rough edges canalso negatively affect the lustrous appearance in products.

Non-microencapsulated and micro-encapsulated fluorescent additives canbe added to product substrate compositions from between 0.01% to over90% depending on the application and utility of the multi-elementadditive. Typically, the additive will be added from between 0.05% and50% by weight to the product matrix. More often, the additive will beincluded from between 0.1% and 25% by weight. Most often, the additivewill find use at between 1% and 10% by weight.

Pigments, additives, augmenting agents, colorants, and relatedcompositions described can added in powered forms, added in master batchforms, added as dry pseudo master batch forms, liquid master batch formsor the like. The method or choice of addition depends on the processutilized for production and the best method for additive introduction.Pelleted master batch find use with conventional extrusion and injectionmolding processes. Liquid master batch forms can be utilized withcontinuous addition processes typically used for plastics extrusion.Powdered forms can find use where equipment can be modified toaccommodate fines and powder density.

Color change compositions may also include, but are not limited to thosedescribed in U.S. Pat. No. 8,569,208 and International PatentPublication No. WO 2014/144693, filed on Mar. 14, 2014, the disclosureof which is herein incorporated by reference.

Production Methods:

Sanitary products described herein can be produced by a variety ofconventional production methods including, but not limited to: injectionmolding, co-injection molding, thermoforming, stamping, compressionmolding, 3-D printing, casting, vacuum forming and the like.

Injection molded and co-injection molded temperature indicating/opticalchange cooking sensors can be prepared using thermochromic colorant canbe added directly or indirectly to the article molding resin.Thermochromic colorants can be added as powders, liquid master batchcompositions, or plastic pelleted master batch. Thermochromic colorantscan be derived from a variety of chemistry classes including leuco dyes,single chain polydiacetylenic compounds, dual chain bis-amidepolydiacetylenic compounds, inorganic color change pigments, colorshifting fluorescent dyes and pigments, natural color change dyes,glow-in-the-dark colorants and the like.

By way of example, disposable cooking thermometers, spoons, forks,knives or other consumable utensils can be molded with a sanitaryfeature and be fully injection molded with our high temperaturecolorant. Since the molded part includes the full thermal mass ofplastic, the color indicating hold time is now longer than 5 seconds.Secondly, the tips or shovels of the article can change color theconsumable sanitary product can provide for full thermal profilingthroughout the cross section of food mass the article comes in contactwith.

In some embodiments, the subject utensils are formed by preparing apseudo-master batch, such as described in International PatentPublication No. WO 2014/144693, filed on Mar. 14, 2014, the disclosureof which is herein incorporated by reference.

Additional Examples of Embodiments of the Invention

Additional design and product features can include, but are not limitedto designs that encourage re-use such as dish washer safe, color change,ergonomic designs; telescopic version that can be extended; are sanitaryand easier to clean; are stackable for easier packagaging, storage, andlower freight costs; color change for fun and re-use in combination;molded permanent features; in-mold; secondary flex joint-actuatedfeature; in-mold snap-down actuated features; secondary molded insertfeature, horizontal or stable up-right version for convenience;metallized vapor deposited films for premium features; color changebio-degradable straws and consumables; Clarifying additives to resinsused for utensils; color change/shape memory plastics; Integratedservice trays and food co-packaging; various thicknesses andinterconnections; co-molded products; aser embossed utensiles;emperature indicating utensils; thermometer integrated versions; DOD inkjet printed high-speed messaging versions; vacuum formed and texturedversions, etched and laser cut or modified versions, with or withoutthermochromic agent; microcapillary pathway infused features; flavorrelease in utensiles; mess age reveal in version; versions with naturaldye chemistry; Self retracting straws; landfill degradable versions;conductive metal coated utensils; perforated for pressure and deliveryregulation; channeled and contoured; glow in the dark versions; strawsfor medical applications; pH indicating straws; co-packagingintegration; meat tray integration; Extruded disposable thermometers;edible plastic composition types; cup or plate integrated versions; inmolded labeled; image of only water in selective patternedareas—absorbent ink, etched, with or without thermochromic agent; imagedue to thermal cooling; high-temperature sensing color change reversibletypes; stamped types, roll formed an hot staped types; fluorescent nylonmolded color indicating in-products; optical high-speed engraving andencoding, plastic lid integrated types; hot insulating, cold insulating,hot indicating, cold indicating, In-line printable, microwavetemperature sensint types; 3D flash imaging integrated; multi-elementmicro encapsulating heat absorbing compositions, writing implements suchas pencils and pens can benefit from sanitary feature designs,multi-layer structures, highly perforated or foamed versions; disposablestraw clip to counter balance and elevate a drinking straw; varyingdegrees and heights of off-setting curve functions to levitate the spoonshovel or fork head; thermoformed die-cut version for low cost, highvolume, and packaging; disposable sanitary clip for plastic and metalutensiles that do not have the feature in its design, utilizing thecurve or displacement element to create a scale or balance out of aspoon; structrual stays, ridges, sidewalls, ribs, struts, supports,cross hatches, joyces, and the like to add strenght, stiffness andintegrity; nesting designs that help densly pack disposable sanitaryutensils, snaping elements that clip transiently attach disposablesanitary utensils together, disposable and semi-reusable toothbrusheswith the sanitary elevating design included; and the like.

The following examples are offered by way illustration and not by way oflimitation.

EXAMPLES I. Landfill Degradable Multi-Element Sanitary Cutlery:

For cutlery manufacturing, 100 kg of resin additive/master batchcomposition was prepared. 2% polypropylene pelleted landfill degradableadditive master batch (Segan Industries, Inc., Burlingame Calif.)containing a bio-attractant additive was admixed at 2% pelleted lasermarking additive (antimony-tin oxide), 1.0% standard white colorant forbackground contrast and opacity (Clariant, West Chicago, Ill.), 4% 19Ccolor change master batch (Segan Industries, Inc., Burlingame Calif.),and 91% injection molding grade polypropylene (PolyOne Corp.). Thecomposition was mixed thoroughly and utilized in a 250 tom injectionmolding machine with a spoon/fork combination mold (36 cavity). Zonetemperatures were maintained between 210-220° C. throughout theproduction run.

Both sanitary cutlery types were successfully tested for colorappearance at 15° C. in cold ice water and were further laser markedwith a high-speed 50 watt YAG laser marking system (laser from KeystoneLasers, Nanjing China). Wording and graphics were imprinted using 0.1 to10 watts power depending on the marking speed utilized and intensitydesired. Clear and definitive working, messages, symbols, and logos wereprinted with irreversible markings. Markings were permanent andmaintained without any rub-off during use.

II. Multi-Element Plastic Sheet Forms That Can Be Thermoformed IntoSanitary Utensils:

Interactive plastic sheet for activity and packaging were prepared asabove. UV photochromic, thermochromic and laser marking compositionswere co-extruded on into sheet forms with a triple extrusion system: amain core-extruder equipped with two side extruders. Compositions wereprepared with 6% polypropylene pelleted purple, blue, or yellowphotochromic master batch (Segan Industries, Inc., Burlingame Calif.),6% 25° C. blue, magenta, yellow, red, or green thermochromic pelletedmaster batch (Segan Industries, Inc., Burlingame Calif.), and 2% YAGlaser marking additive (Segan Industries, Inc, or PolyOne Corp.) andadmixed with 82% (BASF-YPC F401) to either side extruder. Sheet widthand thickness were maintained during the extrusion process to ensurewall thickness and profiles met product specifications.

III. Multi-Element Inks for Printing on Products Incorporated inSanitary Products:

Multi-element inks described below have the advantage over inks standardto the printing industry in that they can provide the products with newcapabilities and properties including, but not limited to: hotinsulating, cold insulating, color change, tactile feel, grippingcharacteristics, embossed appearances, 3-D visual effects, and relatedfeatures. Multi-element inks can be utilized in combination withstandard flexograpic, screen, printing pad printing and other commonlyused printing processes.

A multi-element tactile/embossed, insulating, and color change ink wasprepared by adding 12% by weight 60° C. red irreversible BPA-freethermochromic aqueous slurry (from: Segan Industries), 15% wetunexpanded expansion component (Expancel 031 WU 40), and the remainder73% by weight water base flexographic binding ink vehicle. Thecomposition was thoroughly mixed with a mechanical mixer until thecomposition was uniform.

Food printed labels can be printed using silk screening with a 156 meshscreen. Labels were dried with forced air prior to use. Raised, coloreddiscrete on-demand patterns were printed using a 50 watt CO₂ laser(Keyence Corp.) Labels were highly tactile, insulating to the touch andtextured to the touch with excellent coloration and features whereexposed to the laser beam.

IV. Multi-Element Temperature-Light Sensing Inks for Sanitary DisposableProducts:

Multi-element inks described below have the advantage over inks standardto the printing industry in that they can provide the products with newcapabilities and properties including, but not limited to: hotinsulating, cold insulating, color change, tactile feel, grippingcharacteristics, embossed appearances, 3-D visual effects, and relatedfeatures. Multi-element inks can be utilized in combination withstandard flexograpic, screen, printing pad printing and other commonlyused printing processes.

A multi-element tactile/embossed, insulating, and photochromic colorchange ink was prepared by adding 15% by weight 5° C. blue, red, orange,yellow, green, and purple photochromic aqueous slurries (from: SeganIndustries, Inc) 8% wet unexpanded expansion component (Expancel 031 WU40), and the remainder 77% by weight plastisol screen ink base (10140clear, Wilflex Corp.). The composition was thoroughly mixed with amechanical mixer until the composition was uniform.

Various repeat patterns and graphics were printed using silk screenusing form 156 mess screens to 90 mesh screens. Typically, 110 to 123screen messes were used. Labels were printed on lay-flat polyester orvinyl pressure sensitive labels stock. Printing was accomplished usingan automated screen printer (ATMA unit). Printed labels were expanded toa raised level of 300-500% at 240° F. using a black body radiantconveyor heating source. Expanded multi-element labels were applied tovarious cups, food jars and other packages. Labels were highly tactile,insulating to the touch and textured to the touch with excellentgripping features. Labels can be directly attached to a handle orconvenient location on a sanitary utensil for promotional orinstructional purposes. Labels changed color upon UV and sunlightexposure.

V. Interactive/Integrated Photochromic Retail Packaging for SanitaryDisposable Utensils:

UV photochromic stripes were co-extruded on straw walls using a tripleextrusion system: a main core-extruder equipped with two side extruders.Polypropylene stripe compositions were prepared with 12% polypropylenepelleted purple, blue, or yellow photochromic master batch (SeganIndustries, Inc., Burlingame Calif. as admixed 88% (BASF-YPC F401) toeither side extruder. Strip width and thickness were maintained duringthe extrusion process to ensure wall thickness and profiles met productspecifications.

VI. Color Change Laser Marked Sanitary Plastic Thermometers:

A multi-element composition was prepared as in examples above forinjection molding manufacturing, 100 kg of a multi-elementadditive/master batch composition was prepared. 7% polypropylenepelleted color change master batch (Segan Industries, Inc., BurlingameCalif.) containing a 82° C. clear to blue, magenta, yellow, green,vermillian, red, purple, black or mixes thereof color changethermochrmomic was admixed with 2% pelleted laser marking additive(antimony-tin oxide), 1.0% standard fluorescent colorant for backgroundcontrast and opacity (Food contact approved, Dayglo Inc. Cleve; and OH,West Chicago, Ill.), and 90% injection molding grade polypropylene(BASF-YPC F401). The composition was mixed thoroughly and added to aninjection molding machine with a sanitary disposable cooking thermometermold (72 cavity) in a 250 ton injection molding machine).

The sanitary thermometer handles were further laser marked with ahigh-speed 50 watt YAG laser marking system (laser from Keystone Lasers,Nanjing China). Wording and graphics were imprinted using 0.1 to 10watts power depending on the marking speed utilized and intensitydesired. Clear and definitive working, messages, symbols, and logos wereprinted with irreversible markings. Markings were permanent andmaintained without any rub-off during use and during the color changeprocess. Consumable thermometers were successfully tested for colorappearance at 82° C. in cooking meats.

Notwithstanding the appended clauses, the disclosure is also defined bythe following clauses:

1. A utensil comprising:

a proximal end;

a distal end; and

a connecter between the proximal end and distal end,

wherein the utensil is configured such that the distal end is elevatedabove a surface of a planar substrate when one or more of the proximalend and the connector is in contact with the surface of the planarsubstrate.

2. The utensil according to clause 1, wherein the proximal end anddistal end are positioned along the same plane.3. The utensil according to clause 1, wherein the proximal end anddistal end are positioned along a different plane.4. The utensil according to clause 1, wherein the distal end ispositioned at an angle of from 1 degree to 180 degrees with respect tothe proximal end.5. The utensil according to clause 8, wherein the distal end ispositioned at an angle of from 5 degrees to 90 degrees with respect tothe proximal end.6. The utensil according to any one of clauses 1-5, wherein the positionof one or more of the proximal end and the distal end are adjustable.7. The utensil according to any one of clauses 1-6, wherein the anglebetween the proximal end and the distal end are adjustable.8. The utensil according to any one of clauses 1-7, wherein theconnector is configured to position the proximal end and distal end ontodifferent planes.9. The utensil according to any one of clauses 1-8, wherein theconnector comprises one or more of a loop, a hinge, a curvature, a helixor a curl.10. The utensil according to any one of clauses 1-9, wherein theproximal end further comprises a handle.11. The utensil according to clause 10, wherein the handle is co-moldedwith the utensil.12. The utensil according to clause 10, wherein the handle is coupled tothe utensil.13. The utensil according to any one of clauses 1-12, wherein the distalend comprises an eating surface.14. The utensil according to any one of clauses 1-13, wherein theutensil is selected from the group consisting of a spoon, knife, fork,chopstick, laddle, stirrer, pick.15. The utensil according to any one of clauses 1-13, wherein theutensil is a combination utensil selected from the group consisting of achopfork, chork, forkchops, knork, pastry fork, spoon straw, sporf,spork, splayd and spife.16. The utensil according to any one of clauses 1-15, wherein theutensil is disposable.17. The utensil according to any one of clauses 1-16, wherein theutensil is formed from a polymeric material.18. The utensil according to any one of clauses 1-17, wherein a firstutensil is shaped to fit complimentarily with a second utensil.19. The utensil according to any one of clauses 1-18, wherein theutensil is stackable.20. The utensil according to any one of clauses 1-19, wherein a firstutensil is shaped to nest within a second utensil.21. An eating utensil comprising:

a working end; and

a handle;

wherein the working end and handle are joined to each other by anintegrated curvilinear connector that is configured to raise the workingend above a planar surface of a support when the eating utensil isplaced on the planar surface.

22. The eating utensil according to clause 21, wherein the handle andworking end are positioned along the same plane.23. The eating utensil according to clause 21, wherein the handle andworking end are positioned along a different plane.24. The eating utensil according to clause 21, wherein the working endis positioned at an angle of from 1 degree to 180 degrees with respectto the handle.25. The eating utensil according to clause 21, wherein the working endis positioned at an angle of from 5 degrees to 90 degrees with respectto the handle.26. The eating utensil according to any one of clauses 21-25, whereinthe position of one or more of the handle and the working end areadjustable.27. The eating utensil according to any one of clauses 21-26, whereinthe angle between the handle and the working end are adjustable.28. The eating utensil according to any one of clauses 21-27, whereinthe connector is configured to position the handle and working end ontodifferent planes.29. The eating utensil according to any one of clauses 21-28, whereinthe connector comprises one or more of a loop, a hinge, a curvature, ahelix or a curl.30. The eating utensil according to any one of clauses 21-29, whereinthe utensil is selected from the group consisting of a spoon, knife,fork, chopstick, laddle, stirrer, pick.31. The eating utensil according to any one of clauses 21-29, whereinthe utensil is a combination utensil selected from the group consistingof a chopfork, chork, forkchops, knork, pastry fork, spoon straw, sporf,spork, splayd and spife.32. The eating utensil according to any one of clauses 21-31, whereinthe utensil is disposable.33. The eating utensil according to any one of clauses 21-31, whereinthe utensil is formed from a polymeric material.34. The utensil according to any one of clauses 21-33, wherein a firstutensil is shaped to fit complimentarily with a second utensil.35. The utensil according to any one of clauses 21-33, wherein theutensil is stackable.36. The utensil according to any one of clauses 21-33, wherein a firstutensil is shaped to nest within a second utensil.37. A method comprising:

positioned the distal end of a utensil according to any of Clauses 1 to36 into a mouth.

38. The method according to Clause 37, wherein the mouth is a mammalianmouth.39. The method according to Clause 38, wherein the mammalian mouth is ahuman mouth.40. The method according to any of clauses 37 to 39, wherein the methodfurther comprises removing the distal end from the mouth.41. A method comprising manipulating a utensil according to any ofClauses 1 to 36.42. A method comprising making a utensil according to any of Clauses 1to 36.43. A kit comprising two or more utensils according to any of theClauses 1 to 36.44. The kit according to according to Clause 43, wherein the two oremore utensils are in a nested configuration.

Various other modifications and alterations in the structure and methodof operation of the present disclosure will be apparent to those skilledin the art without departing from the scope and spirit of the presentdisclosure. Although the present disclosure has been described inconnection with specific embodiments, it should be understood that thepresent disclosure as claimed should not be unduly limited to suchspecific embodiments.

Accordingly, the preceding merely illustrates the principles of theinvention. It will be appreciated that those skilled in the art will beable to devise various arrangements which, although not explicitlydescribed or shown herein, embody the principles of the invention andare included within its spirit and scope. Furthermore, all examples andconditional language recited herein are principally intended to aid thereader in understanding the principles of the invention and the conceptscontributed by the inventors to furthering the art, and are to beconstrued as being without limitation to such specifically recitedexamples and conditions. Moreover, all statements herein recitingprinciples, aspects, and embodiments of the invention as well asspecific examples thereof, are intended to encompass both structural andfunctional equivalents thereof. Additionally, it is intended that suchequivalents include both currently known equivalents and equivalentsdeveloped in the future, i.e., any elements developed that perform thesame function, regardless of structure. The scope of the presentinvention, therefore, is not intended to be limited to the exemplaryembodiments shown and described herein. Rather, the scope and spirit ofpresent invention is embodied by the appended claims.

What is claimed is:
 1. A utensil comprising: a proximal end; a distalend; and a connecter between the proximal end and distal end, whereinthe utensil is configured such that the distal end is elevated above asurface of a planar substrate when one or more of the proximal end andthe connector is in contact with the surface of the planar substrate. 2.The utensil according to claim 1, wherein the connector is configured toposition the proximal end and distal end onto different planes.
 3. Theutensil according to any one of claims 1-2, wherein the connectorcomprises one or more of a loop, a hinge, a curvature, a helix or acurl.
 4. The utensil according to any one of claims 1-3, wherein theproximal end further comprises a handle.
 5. The utensil according toclaim 4, wherein the handle is co-molded with the utensil.
 6. Theutensil according to claim 10, wherein the handle is coupled to theutensil.
 7. The utensil according to any one of claims 1-6, wherein thedistal end comprises an eating surface.
 8. The utensil according to anyone of claims 1-7, wherein the utensil is selected from the groupconsisting of a spoon, knife, fork, chopstick, laddle, stirrer, pick. 9.The utensil according to any one of claims 1-8, wherein the utensil isdisposable.
 10. The utensil according to any one of claims 1-9, whereinthe utensil is formed from a polymeric material.
 11. The utensilaccording to any of claims 1-10, wherein the utensil is an eatingutensil comprising: a working end; and a handle; wherein the working endand handle are joined to each other by an integrated curvilinearconnector that is configured to raise the working end above a planarsurface of a support when the eating utensil is placed on the planarsurface.
 12. A method comprising: positioned the distal end of a utensilaccording to any of claims 1-11 into a mouth.
 13. A method comprisingmanipulating a utensil according to any of claims 1-11.
 14. A methodcomprising making a utensil according to any of claims 1-11.
 15. A kitcomprising two or more utensils according to any of the claims 1-11.